Easy & Delicious Thai Curry
Prep time
Cook time
Total time
Thai Curry is made simple with a Thai curry paste! I like Thai Kitchen and Thai and True curry paste
Recipe type: Main Dish
Cuisine: Thai
Serves: 4-6
  • 1 14 ounce can of full fat coconut milk
  • 2 cups of chicken stock
  • 1-2½ tablespoons curry paste (red, green, or yellow)- I used red in this version
  • 1 tablespoon freshly grated fresh ginger (peeled)
  • 3-5 garlic cloves, finely minced or put through a garlic press
  • Fish Sauce and/or unrefined salt
  • 2 tablespoons coconut sugar, or sweetener of ch
  • 1 pound of chicken breasts or chicken thighs, cubed (or about 2 cups of shredded leftover chicken meat)
  • 1 medium head of broccoli, cut into florets
  • 1 large onion, peeled and cut into ¼ inch wedges (separate the layers of the onion after cutting)
  • 1 red, yellow, or orange sweet bell pepper, seeded and cut into thin strips
  • 2 small zucchini, ends removed and cut into ¼ inch thick matchsticks
  • To serve: White or brown rice, or quinoa, chopped cilantro for topping
  1. In a large pan or saucepan with a lid, pour the coconut milk and broth. Whisk in the curry paste (lower amount to keep it mild, or to taste). Salt with fish sauce (starting with 2 tablespoons) or with unrefined salt (start with 1 teaspoon), and add sweetener. Bring to a simmer, and taste test and adjust salt and sweetener.
  2. Add chicken, broccoli, onion, red pepper, and simmer, with lid on, for 7 minutes.
  3. Add the zucchini matchsticks (if using leftover chicken, shredded, add at this point), and cook another 3 minutes or until the vegetables are tender and the meat is cooked through all the way.
  4. Taste test and adjust with more fish sauce/salt, and sugar, as needed.
  5. Serve over rice or quinoa and top with fresh cilantro, if desired.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2013/05/easy-delicious-thai-curry.html